Sour Cream and Fruit Scones
The benefit of using frozen fruit in these tangy scones is in how it keeps the butter cold. Cold butter melts slowly in the oven, creating steam and tender pockets in the scones. The frozen fruit also doesn’t get smashed the way fresh fruit does. You can freeze the scones before baking for up to a month, just add a few minutes to the baking time. They are delicious on their own or with a bit of butter, but, for extra credit, split and toast the scones, then mix a spoonful of sour cream with some freshly whipped cream and sandwich inside.
- Serves: 8 persons
- 2cups/255 grams all-purpose flour, plus more for dusting the work surface
- ½cup/100 grams granulated sugar
- 1tablespoon baking powder
- ¾teaspoon kosher salt
- ½cup/115 grams cold unsalted butter (1 stick)
- 1cup frozen cherries (halved), peaches (in bite-size pieces) or berries
- ½cup/120 milliliters sour cream or plain full-fat Greek yogurt
- ¼cup/60 milliliters milk (preferably whole, but whatever you have is OK)
- 1large egg, beaten
Step 1Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
Step 2Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
Step 3In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
Step 4Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
Step 5Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.